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Recipe Number: 1275364766
Contributor: Miulang

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4 C Glutinous rice (sweet rice or mochi rice)
1 can Coconut milk
1 C Sugar
Banana leaves (optional)
Topping (latik)
2 C Dark brown sugar
1 can Coconut milk
Cooking Instructions
Steam glutinous rice in 6 C fresh water (can use rice cooker) Add 1 can coconut milk and the 2 C sugar 5 minutes before rice is done (if using a rice cooker, add as soon as you hear the cooker shut off).

In a saucepan, combine the brown sugar and 1 can coconut milk and cook over low flame until mixture is syrupy. In a 9 x 13" pan, lay banana leaves on bottom if available. If not, lightly grease the bottom of the pan with cooking spray. Press cooked rice into pan and top with the brown sugar syrup. Bake at 350 degrees for approximately 30 minutes, or until top is golden brown and mostly dry. Cool completely before cutting into squares. Makes approximately 24 bars.
Additional Comments
Biko is another kind of bibingka, but this one uses sweet rice grains instead of sweet rice flour. It helps to steam the rice in a rice cooker so you don't have to watch it. The rice in this case still looks like rice grains when done, unlike the bibingka made with rice flour.

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